Pesto Chicken Panini

3 cloves garlic
3/4 cup pine nuts
1 cup Parmesan cheese, grated
3 cups loosely packed basil
2/3 cup extra virgin olive oil, plus extra for brushing
Sea salt and freshly ground black pepper
3 chicken breasts, cooked, cooled, and shredded
1 cup baby arugula
1 loaf Ciabatta bread, sliced in half lengthwise

To make the pesto, put the garlic in a food processor and pulse to a fine chop. Add 1/2 cup pine nuts, 2/3 cup cheese, the basil, 1 teaspoon salt, 1/2 teaspoon pepper, and process until finely chopped. With the motor running, add the oil in a slow and steady stream, blending until well combined. Adjust seasoning if necessary.

Combine the shredded chicken, pesto, and remaining cheese and pine nuts in a bowl. Season to taste and add the arugula.

Heat the Panini press. Spread the chicken mixture on the bread, close, and brush both sides with olive oil. Cook in the press for 3-4 minutes, until the crust is golden and crispy. Cut into bite-size squares or rectangles. Wrap with paper and tie with twine. Serve warm.

Makes 8 Panini


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